The origin of chicken cordon bleu likely came from a dish called veal kiev, which came about in Paris circa the late 1840s. The dish called for veal dredged in breadcrumbs and fried. It was then adapted in Moscow where veal was swapped for chicken. In the states, veal cordon bleu made its first print appearance in 1955, whereas chicken cordon bleu didn’t follow for another 12 years in 1967.
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The history of pumpkin pie includes tales associated with European explorers, the Mayflower and abolitionists. The cultivation of pumpkins go way back to roughly 5,500 BC and was one of the first foods explorers of the New World brought back to England. Documentation of pumpkins in England began in 1536 at which time the gourd was known as “pumpions.” Now before you start picturing a pumpkin onion, that name actually came from the French word “pompon” due to its round shape.
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In southern California, where I currently live, kalbi short ribs are cut through the rib bone as you can see in the photos. With the thinner cut, it makes it easier to marinate. This is different from traditional Korean galbi (the Korean word for “rib”) which is much thicker and cut alongside the rib bone.
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To properly chronicle the birth of the cheeseburger, we must first dig into the history of the hamburger. Have a seat kiddos because we are taking this all the way back to the 1st Century AD. The place was Rome and the dish was called Isicia Omentata – minced meat combined with pepper, pine nuts, garum and wine.
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